Bread and Butter Pudding

derek — Wed, 07 Oct 2009 16:27:18 +0000

The Pudding Club version uses white bread and some simple flavourings, and is a constant winner at Pudding Club evenings.

Ingredients:

10-12 slices White Bread (without crusts)

120-180g Softened Butter

Juice & Finely Grated Rind of 1 Orange

120g Sultanas, soaked in Brandy

3 Eggs

600ml Milk

90g Caster Sugar

Powdered Cinnamon or Ground Nutmeg

Method:

Preheat the oven to 200°c / Gas 6. Grease a 1.1 litre ovenproof baking dish. Butter the bread. Line the bottom and sides of the dish with some of the bread and sprinkle with the orange juice and rind. Add half the sultanas, followed by another layer of bread, the remaining sultanas and finally the remaining bread. Beat the eggs well and add the milk and sugar, pour this mixture over the bread. Sprinkle with cinnamon or nutmeg, and bake for 30 minutes or until set. Serve hot on it’s own, or with custard.

Tips

Do not let any sultanas sit on top of the pudding while it is cooking as they will become hard and taste burnt.

The pudding is improved if allowed to soak for half an hour before putting it in the oven.

Recipe Options

Prep Time:

N/A

Cooking Time:

30 Minutes

Serves:

4-6

Summer Pudding

derek — Thu, 10 Sep 2009 19:54:19 +0000

Traditionally the filling was Raspberries and Redcurrants but any mixture of soft fruits can be used as they are available.

Ingredients:

6 - 8 slices of two day old white bread, cut into 1cm slices and remove crusts

700g Soft Fruits, eg raspberries, strawberries, blackcurrants, cherries (stoned) gooseberries, redcurrants, washed and hulled.

(Always include at least 120g blackcurrants in the mix)

110g Caster sugar

Method:

Cover the base of an 1 litre pudding basin with 1 or 2 slices of bread. Line the sides of the bowl with more bread, fitting the slices closely together.

Wash the prepared fruit, put in a wide, heavy-based pan and sprinkle with the sugar. Bring to a simmer over a gentle heat and cook 2 –3 minutes, until the sugar melts and the juices from the fruit begin to run. Spoon the fruit and the juice into the prepared bowl. Reserve a few spoonfuls for use later.

Make a lid for the pudding with the remaining bread. Put a plate large enough to fit inside the bowl on top of the pudding and weigh it down with 1 or 2 heavy tins. Put into the fridge for at least 8 hours.

To turn out, place a serving dish on top of the bowl and turn the whole lot upside down to unmould the pudding. Use the reserved juices to patch up any parts of the bread that have not soaked with juice.

Serve with whipped cream.

Recipe Options

Prep Time:

N/A

Cooking Time:

2–3 Minutes

Serves:

6-8